SMOKY CHIPOTLE CHICKEN EMPANADAS

PREP: 20MINS | COOK: 10MINS | SERVES: 8

INGREDIENTS

2 TBSP OLIVE OIL

400G CHICKEN THIGH FILLETS, FAT TRIMMED

1 BROWN ONION, FINELY CHOPPED

2 GARLIC CLOVES, CRUSHED

1 TSP PLAIN FLOUR

1 TSP GROUND CUMIN

1/2 TSP GROUND CORIANDER

1/2 TSP SWEET PAPRIKA

125ML CHICKEN STOCK OR WATER

1 HARD-BOILED EGG, ROUGHLY CHOPPED

1/4 CUP FINELY CHOPPED FRESH CORIANDER

3/4 CUP S&W SMOKY CHIPOTLE WHOLE EGG MAYONNAISE

4 SHEETS FROZEN READY-ROLLED SHORTCRUST PASTRY, PARTIALLY THAWED

16 SMALL SICILIAN OLIVES, PITTED

1 EGG, LIGHTLY BEATEN

SALT, OPTIONAL

METHOD

1 / PREHEAT OVEN TO 200°C/180°C FAN FORCED. GREASE TWO LARGE BAKING TRAYS AND LINE WITH BAKING PAPER.

2 / HEAT 1 TABLESPOON OF OIL IN A LARGE FRYING PAN OVER MEDIUM HEAT. ADD THE CHICKEN AND COOK, TURNING, FOR 8 MINUTES OR UNTIL BROWNED. TRANSFER TO A PLATE AND SET ASIDE UNTIL COOL ENOUGH TO HANDLE. FINELY SHRED THE CHICKEN.

3 / HEAT THE REMAINING OIL IN THE PAN OVER MEDIUM HEAT. ADD THE ONION AND GARLIC AND COOK, STIRRING OFTEN, FOR 4 MINUTES OR UNTIL SOFTENED. ADD THE FLOUR, CUMIN, CORIANDER AND PAPRIKA AND STIR TO COMBINE. COOK, STIRRING, FOR 1 MINUTE. RETURN THE CHICKEN TO THE PAN, ADD THE STOCK OR WATER AND BRING TO THE BOIL. SIMMER FOR 2 MINUTES OR UNTIL THICKENED SLIGHTLY. SET ASIDE TO COOL COMPLETELY.

4 / STIR THE EGG, CORIANDER AND 1/4 CUP MAYONNAISE INTO THE CHICKEN MIXTURE. SEASON.

5 / USING A ROUND 10.5CM CUTTER, CUT 16 ROUNDS FROM THE PASTRY. PLACE 1 TABLESPOON OF CHICKEN MIXTURE AND 1 OLIVE IN THE CENTRE OF EACH ROUND. FOLD THE PASTRY OVER TO ENCLOSE THE FILLING, FORMING HALF-MOON SHAPES. PRESS THE EDGES WITH A FORK TO SEAL. PLACE ON THE PREPARED TRAYS AND BRUSH WITH BEATEN EGG. SPRINKLE WITH SALT, IF YOU LIKE. BAKE FOR 20 MINUTES OR UNTIL GOLDEN AND COOKED THROUGH. SERVE WITH THE REMAINING MAYONNAISE FOR DIPPING.

2018-05-03T06:51:17+00:00